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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spit-Roasted Brined Pork Loin

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Spit-Roasted Brined Pork Loin Empty Spit-Roasted Brined Pork Loin

    Post by Lobo Sun 24 Jan 2016, 1:42 am

    Spit-Roasted Brined Pork Loin Img55l
    Spit-Roasted Brined Pork Loin
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 6
    After soaking in a flavorful brine bath, this boneless pork loin is cooked on the rotisserie of an outdoor grill. The result: tender, succulent meat that is exceptionally flavorful.






    • 38

    Ingredients:


    • 1 cup brining blend
    • 1 boneless pork loin, 4 to 5 lb.
    • 8 fresh rosemary sprigs
    • 4 fresh bay leaves
    • Olive oil for brushing
    • Freshly ground pepper, to taste
    • Provençal Vegetables for serving

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    Spit-Roasted Brined Pork Loin Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Prepare the brining blend according to the package instructions for meat weighing 5 lb. or less. Add the pork loin and refrigerate as directed for 12 hours.

    Prepare a medium fire in a grill.

    Remove the pork from the brine, rinse well with cold water and pat dry with paper towels. Using kitchen twine, tie the pork at 1 1/2-inch intervals, tucking in the rosemary sprigs and bay leaves. Brush with olive oil and season with pepper.

    Place the pork on the grills rotisserie according to the manufacturers instructions, making sure the meat is secure. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat registers 140°F for medium, 25 to 30 minutes, or until done to your liking.

    Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the pork into 1/2-inch slices and arrange on a warmed platter. Serve immediately with Provençal vegetables. Serves 6 to 8.
    Williams-Sonoma Kitchen.

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